If you’re dreaming of a dessert that brings a festive spirit and a beautifully rich chocolate flavor wrapped in a soft, tender sponge, you’ve found it with this Yule Log Cake (Bûche de Noël) Recipe. This traditional French holiday treat combines the lightest cocoa sponge rolled with luscious whipped cream and topped with a glossy, velvety chocolate ganache. It’s a celebration on a plate, perfect for sharing memories and sweet moments with loved ones around the table.
Ingredients You’ll Need
Every ingredient in this Yule Log Cake (Bûche de Noël) Recipe is simple yet essential, working together to build layers of flavor, texture, and that classic festive look. From eggs that give structure to the airy cake, to rich chocolate in multiple forms for depth, each component makes the final dessert truly special.
- 4 large eggs (room temperature): Provide the light, airy structure that makes the sponge cake wonderfully tender.
- 1/2 cup granulated sugar: Adds sweetness and helps create a soft, delicate crumb.
- 1 teaspoon vanilla extract: Deepens flavor with warm, aromatic notes.
- 1/4 teaspoon salt: Balances sweetness and enhances chocolate taste.
- 1/3 cup all-purpose flour: The foundation for the cake’s tender and stable texture.
- 1/4 cup unsweetened cocoa powder: Delivers rich chocolate flavor and beautiful color.
- 1 teaspoon baking powder: A gentle lift for an evenly risen sponge.
- 1 cup heavy whipping cream: Beaten to fluffy perfection for the smooth filling inside the roll.
- 2 tablespoons powdered sugar: Sweetens the whipped cream filling just right.
- 1/2 teaspoon vanilla extract (for filling): Adds a lovely vanilla hint within the whipped cream.
- 1 cup semisweet chocolate chips: Melts into the silky ganache coating the cake.
- 1/2 cup heavy cream (for ganache): Creates the luscious, glossy exteriors that mimic tree bark.
- Optional – powdered sugar, meringue mushrooms, or fresh berries for decoration: Elevate presentation and add a whimsical, festive touch.
How to Make Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper, lightly greased to prevent sticking. The magic begins with beating the eggs, sugar, and vanilla until they transform into a thick, pale, and fluffy mixture—this is what gives your cake that melt-in-your-mouth texture. Next, sift your dry ingredients together and gently fold them into the eggs to keep the batter airy and light.
Step 2: Bake and Roll the Sponge
Pour the batter evenly into the prepared pan and bake it for 10 to 12 minutes. You’ll know it’s done when the cake springs back with a gentle press. Here comes the trick: immediately turn it out onto a kitchen towel dusted with powdered sugar, peel off the parchment, and carefully roll it up warm with the towel. This “pre-roll” sets the cake’s shape and prevents cracking later.
Step 3: Craft the Creamy Filling
While your cake cools completely, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. This fluffy filling is the delicious contrast inside your roll—light, smooth, and just the right amount of sweet.
Step 4: Assemble the Cake Roll
Unroll the cooled cake gently, spread the whipped cream evenly across the surface, and then roll it back up carefully without cracking. Pop it into the fridge for 15 to 20 minutes to firm up while you prepare the ganache.
Step 5: Make and Apply the Chocolate Ganache
Warm the heavy cream until it just simmers, then pour it over your semisweet chocolate chips and let it sit for a couple of minutes to melt before stirring it until smooth and glossy. Allow the ganache to cool slightly so it thickens enough to spread without sliding off. Cover the rolled cake with this luscious coating, and use a fork or knife to create rustic bark-like textures that bring this Yule Log Cake (Bûche de Noël) Recipe to life visually.
Step 6: Decorate and Chill
Add a dusting of powdered sugar for a dusting of winter snow, and feel free to embellish with meringue mushrooms, fresh berries, or even rosemary sprigs for a woodland look. Chill until you’re ready to slice and share this magnificent dessert.
How to Serve Yule Log Cake (Bûche de Noël) Recipe
Garnishes
Garnishes add more than just beauty—they enhance the festive character and flavor. Classic options like powdered sugar create the illusion of snowy frosting, while meringue mushrooms bring a playful and authentic woodland vibe. Fresh berries add a hint of tartness and vibrant color, perfect for balancing the rich chocolate.
Side Dishes
This cake pairs wonderfully with simple sides such as a warm cup of spiced tea or robust coffee to complement the chocolate richness. For added decadence, a scoop of vanilla ice cream or a drizzle of raspberry coulis can elevate the dessert experience without overpowering the classic flavors.
Creative Ways to Present
Presentation plays a big role in holiday desserts. Consider serving your Yule Log Cake on a rustic wooden board decorated with pine sprigs or edible gold leaf accents for that extra wow factor. You might also slice it into individual logs served on festive plates, garnished with little edible holly sprigs or chilled whipped cream rosettes.
Make Ahead and Storage
Storing Leftovers
If you have any slices left after the celebration, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. They’ll keep well for up to two days, maintaining their moist texture and delicious flavor.
Freezing
You can freeze the whole Yule Log Cake (Bûche de Noël) Recipe before decorating or after fully assembled. Wrap it airtight in plastic and foil, and it will last for up to one month in the freezer. Thaw overnight in the refrigerator before serving to keep that perfect texture intact.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not typically recommended. If needed, let it sit out for about 15-20 minutes to take the chill off before slicing and serving for maximum flavor and softness.
FAQs
Can I use a different type of chocolate in the ganache?
Absolutely! While semisweet chocolate strikes a nice balance, you can use dark or milk chocolate depending on your taste preference. Just adjust the sweetness accordingly.
What if I don’t have a jelly roll pan?
A rimmed baking sheet with similar dimensions works perfectly. Just ensure it’s lined well so the cake doesn’t stick when you roll it up.
Can I make this recipe dairy-free or vegan?
This particular recipe relies on dairy-heavy ingredients for richness and texture, but you can experiment with plant-based creams and non-dairy chocolate substitutes to create a vegan-friendly version.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using the powdered sugar-dusted towel to help shape it are key steps in preventing cracks. Also, avoid overbaking to keep the sponge pliable.
Is it possible to make this Yule Log Cake (Bûche de Noël) Recipe ahead of time?
Yes! You can bake and assemble this cake up to two days in advance. Keep it refrigerated and decorate just before serving for the freshest presentation.
Final Thoughts
There’s something truly magical about bringing the Yule Log Cake (Bûche de Noël) Recipe to your holiday table. It’s not just a dessert, it’s an experience—a blend of tradition, rich flavor, and a touch of whimsy that instantly lifts everyone’s spirits. I can’t wait for you to try making this classic cake and share those joyful moments with the people you love.
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Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Yule Log Cake, or Bûche de Noël, is a festive holiday dessert featuring a light chocolate sponge cake rolled with a fluffy whipped cream filling and coated with a rich chocolate ganache. Decorated to resemble a wooden log, this elegant cake is perfect for Christmas celebrations and serves 8–10 slices.
Ingredients
Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Optional Decorations:
- Powdered sugar
- Meringue mushrooms
- Fresh berries
- Sugared cranberries
- Rosemary sprigs
Instructions
- Prepare the Pan and Batter: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, use an electric mixer to beat eggs, granulated sugar, and 1 teaspoon vanilla extract for 5–6 minutes until the mixture is thick and pale. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 10–12 minutes, or until the cake springs back when lightly pressed. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely while rolled up.
- Make the Filling: In a mixing bowl, beat 1 cup heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Gently roll the cake back up without the towel, then chill for 15–20 minutes.
- Prepare the Ganache: Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 1 cup semisweet chocolate chips in a bowl and let it sit for 2–3 minutes. Stir gently until smooth and glossy. Allow the ganache to cool slightly to thicken before spreading it over the rolled cake.
- Decorate and Chill: Spread the ganache evenly over the cake. Use a fork or knife to create bark-like textures on the ganache. Finish by dusting with powdered sugar and adding optional decorations such as meringue mushrooms, fresh berries, sugared cranberries, or rosemary sprigs. Chill the cake until ready to serve.
Notes
- The cake can be made up to 2 days in advance and stored covered in the refrigerator.
- Meringue mushrooms, sugared cranberries, or rosemary sprigs create festive and visually appealing garnishes.
- Allow the ganache to cool slightly before spreading to achieve the best texture and avoid running.
- Be gentle when rolling and unrolling the cake to prevent cracking.
